Ingredients
1/2
cup barbecue sauce
1/4
cup honey
16
frozen cooked meatballs
8
(1/4-inch-thick) slices sweet onion (such as Walla Walla)
8
Frozen Corn-on-the-Cob
2
cups refrigerated sliced cooked potatoes (from 1 lb. 4-oz. pkg.)
1/2
teaspoon salt
1/4
teaspoon pepper
Preparation
Heat grill. Cut four 18x12-inch sheets of heavy-duty foil; spray half of one side of each foil sheet with nonstick cooking spray. In small bowl, combine barbecue sauce and honey; blend well.
Place 4 meatballs, 2 onion slices, 2 cobs of corn and 1/2 cup sliced potatoes on center of sprayed side of each sheet of foil. Sprinkle with salt and pepper. Spoon 2 1/2 tablespoons sauce mixture onto meatballs and vegetables on each foil sheet.
Fold foil over meatballs and vegetables so edges meet. Wrap packets securely using double-fold seals, allowing room for heat expansion, then fold again.
When ready to grill, place packets on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 20 to 25 minutes or until meatballs are thoroughly heated and potatoes are tender, turning several times.
Cut large X in center of each foil packet; open packets carefully to allow steam to escape.
